On Olive Oil History and Facts. - Aceites Toledo SA

More documents

Recommendations

Info

Olive Oil History and Facts Sinolea Page 14 This is the most recent method to extract oil from the olives, rows of metal discs or plates are dipped into the paste; the oil preferentially wets and sticks to the metal and is removed with scrapers in a continuous process. It’s based on the different surface tension of the vegetation water and the oil, these different physical behaviors allow the olive oil to adhere to a steel plaque while the other two phases stay behind. Sinolea works by continuously introducing several hundreds of steel plaques in to the paste thus extracting the olive oil. This process is not completely efficient leaving a large quantity of oil still in the paste, so the remaining paste has to be processed by the standard modern method (Industrial Decanter). Advantages and Disadvantages Advantages Higher polyphenol content of oil Low temperature method Automated Low labor Oil/water separation step is not needed Low energy requirement Disadvantages Often must be combined with one of the above methods to maximize oil extraction which requires more space, labor, etc. Large surface areas can lead to rapid oxidation Sale of future machines currently outlawed in European Union due to difficulty with cleaning such large surface areas. First Cold Pressed – Cold Extraction Many oils are marketed as first cold pressed or cold extraction, this is a denomination describing the temperature at which the oil was obtained. Since most olive stone mills have disappeared in the world, the correct expression should be “extraction”, instead of “pressing”. In the European Union these designations are regulated by article 5 of Regulations 1019 of 2002. This article states that in order to use these designations the olive oil bottler must prove that the temperature of Malaxation and Extraction was under 27ºC (80ºF). For olive oil bottled outside EU countries this regulation does not apply, and therefore the consumer has no assurance that these statements are true. The temperature of malaxation and extraction is crucial due to its effect on olive oil quality. When high temperatures are applied the more volatile aromas are lost and the rate of oil oxidation is increased, producing therefore lower quality oils. In addition, the chemical content of the polyphenols, antioxidants, and vitamins present in the oil is reduced by higher temperatures. The temperature is adjusted basically by controlling the temperature of the water added during these two steps. High temperatures are used to increase the yield of olive oil obtained from the paste.
Olive Oil History and Facts Refining Industry Description and Practices Page 15 The vegetable oil processing industry involves the extraction and processing of oils and fats from vegetable sources. Vegetable oils and fats are principally used for human consumption but are also used in animal feed, for medicinal purposes, and for certain technical applications. The oils and fats are extracted from a variety of fruits, seeds, and nuts. These include the so called virgin “lampante” olive oil, already extracted from the olives. The preparation of raw materials includes husking, cleaning, crushing, and conditioning. The extraction processes are generally mechanical (boiling for fruits, pressing for seeds and nuts) or involve the use of solvent such as hexane. After boiling, the liquid oil is skimmed; after pressing, the oil is filtered; and after solvent extraction, the crude oil is separated and the solvent is evaporated and recovered. Residues are conditioned (for example, dried) and are reprocessed to yield by products such as animal feed. Generally speaking, crude oil refining includes degumming, neutralization, bleaching, deodorization, and further refining, but there might be slight differents in cycles and processing systems in use in the different refineries, which adapt their units to the particular oils and qualities to be refined. Spain is the world leader of production of refined olive oil, exporting it to food industries around the world for many different uses such as the manufacture of olive oil –a blend of refined and virgin olive oils-, the fish canning industries –olive oil as a high quality preservative agent-, or as an ingredient of a wide range of products. Demand for refined olive oil The refined olive oil makes its way onto supermarket shelves as ‘lite’, ‘pure’ olive oils, as well as just plain ‘olive oil’. The general perception of refined olive oil is that it is not as good as extra virgin and that everyone should switch to extra virgin until it completely replaces refined olive oils. While this would be a commendable achievement, not everyone is as passionate about extra virgin as some of the producers are. Indeed, those producers who are simply as unable as unfortunate to produce the extra virgin qualities, have to sell their virgin lampante oils at a cheaper price, in bulk that goes straight to the refineries. Every olives producer likes to say that his is the upmost extra virgin, but reality is very much a different story: lampante olive oils amount to more than 50% of certain crops. On the other hand, many don’t like the strong taste of extra virgin, and most don’t like the price. In foodservice, extra virgin olive oil is generally used as a condiment – refined oil is used as a cooking medium where a bland and cheaper oil is needed which is affordable and doesn’t impart any flavour to the food. The same applies to olive oil used in the manufacture of foodstuffs, such as margarines, and cosmetics.
Page 1 and 2: Olive Oil History and Facts January
Page 3 and 4: Olive Oil History and Facts Olive O
Page 5 and 6: Olive Oil History and Facts Page 5
Page 7 and 8: Olive Oil History and Facts Spanish
Page 9 and 10: Olive Oil History and Facts Olive O
Page 11 and 12: Olive Oil History and Facts Olive o
Page 13: Olive Oil History and Facts Page 13
Page 17 and 18: Olive Oil History and Facts Consume
Page 19 and 20: Olive Oil History and Facts Mediter

On Olive Oil History and Facts. - Aceites Toledo SA

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?